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Saturday, January 7, 2012

MINI SQUARE SHORTBREAD CRUST

1 cup (130 grams) all purpose flour

1/8 teaspoon salt

1/3 cup (35 grams) confectioners’ sugar (powdered or icing
sugar)

1/2 cup (113 grams) cold unsalted butter, cut into small
chunks

Preheat oven to 425 degrees F (220 degrees C) and place rack
in the center of the oven. In your food processor, place the flour, sugar, and
salt and process to combine. Add the cold butter and pulse until the pastry
starts to come together and form clumps. Transfer the pastry to the prepared
pan and, using your fingertips, evenly press the pastry onto the bottom and up
the sides of the pan. (Can use the back of a spoon to smooth the surface of the
pastry.) Gently pierce the bottom of the crust with the tines of a fork. (This
will prevent the pastry crust from puffing up while it bakes.) Cover and place
the pastry crust in the freezer for 15 minutes to chill. (This will help
prevent the crust from shrinking while it bakes.)bake the crust until golden
brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to
cool. It is now ready to be filled.

Use ur favorite filling…here I used caramel nuts with fruits

Brown sugar – ½ cup

Butter -2 tbsp

Heavy cream - ¼ cup

Take brown sugar and
butter and combine and melt in a saucepan on medium heat until sugar dissolves
. After sugar melts add the cream
slowly in a low flame,then add ur
favorite nuts(pista,badam,cashew nut …etc..),pour dis caramel in to the crust immediately. After
decorate with fruits if u likeJ